Warm, colourful and packed with goodness, these ten soups celebrate seasonal vegetables, simple techniques and clever shortcuts. Each recipe is perfect for anyone who loves cooking, easy recipes that bring flavour without fuss. From quick 15-minute bowls to slow-simmered broths, this collection covers light lunches, family dinners and comforting weekend projects.
1. Spring Onion, Broad Bean & Pea Soup with Whipped Ricotta Toasts
This bright, quick soup balances sweet leeks, jarred artichokes, frozen broad beans and peas. A ladle of blended soup makes it silky, while whipped ricotta on grilled bread brings creaminess and crunch.
Ingredients
- Jarred artichokes, quartered
- 2 large leeks, trimmed and washed
- 200g frozen broad beans
- 200g frozen peas
- 1 litre boiling water (or stock)
- Small bunch mint, chopped
- Loaf of good bread, sliced
- 250g ricotta, lemon zest, 20g parmesan
- Flaked dried chilli to finish
Method
- Sauté artichokes in a pan with some of their oil, add leeks and sweat on medium for 15 minutes until sweet and buttery.
- Stir in frozen broad beans, peas and mint. Add boiling water and simmer briefly to keep colour and texture.
- Blend a couple of ladles and return to the pot for creaminess. Season with salt and pepper.
- Grill thick bread slices. Mix ricotta with lemon zest and grated parmesan; whip until silky and dollop onto toast.
- Serve soup with a ricotta toast, extra mint and flaked chilli.
Tips
- Frozen veg locks in nutrients and convenience — the freezer is the cook's best friend.
- Whip ricotta with a little parmesan for a high-protein, lighter alternative to cream.
2. Italian Bread Soup (Cabbage, Fontina and Garlic-Rubbed Bread)
Think lasagna meets bread and butter pudding. Layers of Savoy cabbage, cavolo nero, kale, toasted garlic bread, fontina and parmesan bake into a golden, slurpy casserole.
Quick Method
- Render pancetta and anchovies on a tray until anchovies dissolve and pancetta is crisp.
- Layer toasted bread in a casserole, toss in mixed greens, dribble olive oil and scatter cheeses (200g fontina, 150g parmesan).
- Pour in hot stock, cover and bake at 180°C for 40 minutes until top is golden and the bread soaks the broth.
- Finish with sage browned in butter and a grating of parmesan.
3. Chunky Vegetable Bean Soup (Family Favourite)
Hearty, chunky and very adaptable. Leeks, celery, carrots, a little bacon, tinned beans and a handful of kale make this a go-to midweek pot.
Highlights
- Sweat leeks and veg gently to build sweetness.
- Add beans and hot stock, simmer 30 minutes. Finish with frozen greens like kale or spinach only at the end to keep colour.
- Serve with hunks of bread or toss in pasta/potatoes for extra heft.
4. Ham Hock, Pearl Barley & Winter Greens Broth
This is the slow-simmered heart-warmer. A ham hock gives smoky depth, dried mushrooms add umami, and pearl barley turns it into a filling, nourishing feast.
Key Steps
- Soak and simmer the ham hock 2 to 2.5 hours until meat falls off the bone.
- Add a bouquet garni, a handful of dried porcini for extra depth, then after skimming, simmer with root veg and pearl barley (35 minutes).
- Finish with chopped brassicas and leafy greens, shred the ham into the broth and serve with mustard creme fraiche for a tangy lift.
Pro Tip
Tie celery and herbs into a bouquet garni for easy removal. Use leftovers for risottos or toasted ham sandwiches.
5. 15-Minute Mexican Tomato Soup with Jalapeño Mint Yogurt & Cheesy Nachos
Fast, vibrant and crowd-pleasing. Roasted peppers, spring onions and tinned tomatoes blitz into a spicy tomato soup. Serve with crunchy cheesy tortillas and a cooling jalapeño-mint yogurt.
Ingredients & Method
- Fry spring onions, coriander stalks and garlic. Add a jar of charred roasted peppers and tin tomatoes.
- Stir in 80g rice before simmering; it purees into a creamy texture that replaces cream.
- Blend smooth, season with lime, and serve with tortilla nachos topped with grated cheddar.
- For the yogurt: blend 250ml yogurt, jalapeño and mint into a vivid drizzle.
6. Minestrone-Style Vegetable Soup with Cracked Pasta and Quick Pesto
A comforting minestrone that celebrates the freezer. Sofrito, frozen peas, broccoli and broken lasagna sheets create a robust bowl. A 40-second homemade pesto finishes each serving.
Pesto in 40 Seconds
- 100g basil, a handful of nuts, piece of parmesan, one clove garlic, blitz and drizzle in olive oil.
- Freeze in small molds for instant flavour boosts — perfect for quick cooking, easy recipes lovers.
7. Pearl Barley & Chorizo Soup
Smoky chorizo, browned onions, carrots and celery make a flavourful base. Pearl barley is a clever, nutritious swap for pasta and plumps into a creamy, chewy texture.
Cook Notes
- Fry chorizo, add mirepoix and bay leaves, then pearl barley and tomatoes. Cover with 1.8 L stock and simmer 40 minutes.
- Finish with shredded cabbage or kale. Optional hand-blend a corner for silkiness while keeping chunks.
8. Costa Rican Black Bean Soup with Poached Eggs
Inspired by Central American kitchens, this black bean soup is simple and protein-rich. A chunky blitz leaves texture; an egg poached in the hot soup makes it special.
Serve With
- Fresh tortilla or toasted tortillas, a bright coriander-lime salsa and a drizzle of olive oil.
- Crack eggs directly into the simmering soup and cook gently until just set.
9. Cheesy Onion Soup (A British Take)
Caramelized onions cooked low and slow develop deep sweetness. A splash of beer lifts the caramelized bits, then rich stock and toasted mustarded bread with melty farmhouse cheese make for the ultimate autumn bowl.
Technique
- Cook 2 kg onions slowly with butter and olive oil, use a cartouche to keep steam in for 20 minutes, then brown.
- Deglaze with beer, add 2.5 L stock and simmer. Top toasted bread with mustard and cheese, grill until golden and float on the soup.
10. Mighty Mulligatawny (Malagatoni) — Veggie Curry Soup with Grated Butternut
A fragrant curry soup that uses grated butternut and curry paste for instant flavour. Rice thickens the broth, while frozen spinach and peas bulk it up quickly.
Finishing Touches
- Serve with yogurt, chopped coriander and crunchy poppadoms or Bombay mix for texture.
- Grating the squash keeps the texture light and helps it cook fast.
Smart Tips for All Soups
- Freeze homemade pesto or extra stock in portions for lightning-fast flavour boosts. For anyone into cooking, easy recipes become even easier with ready-made frozen elements.
- Frozen vegetables can sometimes be more nutritious than supermarket fresh because they are frozen within hours of harvest.
- Use parmesan rinds as flavour bombs in soups; they soften during simmering and add deep umami.
- Adjust the final texture with a quick blitz so each bowl can be chunky or silky depending on mood.
A Warm Invite
These soups show how varied and forgiving simple cooking can be. Whether following the slow route for a ham hock broth or grabbing a kettle and a jar of roasted peppers for a 15-minute Mexican tomato soup, there is joy in home cooking, easy recipes that feed the body and soul. Try one this week and discover how little time and effort creates something truly comforting.
This article was created from the video 10 Best Home Made Soups For Autumn & Winter with the help of AI.
10 Soul-Warming Soups for Autumn & Winter — cooking, easy recipes. There are any 10 Soul-Warming Soups for Autumn & Winter — cooking, easy recipes in here.
